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Rice with spinach and poached egg
Ingredients
* 240 g rice
* 4 medium eggs
* 2 cloves of garlic
* 1 small onion
* 200 g spinach
* 100 g streaky bacon
* 25 g Borges pine nuts
* 25 g Borges raisins
* Dash of Borges extra-virgin olive oil
4 SERVES
30 MIN
EASY
Step by Step
Cook the rice in twice as much water as rice for about 15 minutes in a covered pan, then take off the heat and put by.Heat 2 litres of water in a pan with a dash of vinegar and salt. When it comes to the boil, use a skimmer to make an eddy in the centre of the pan and crack an egg into it. Cook for 2 to 3 minutes and then carefully remove using the skimmer. Repeat one by one until you have 4 poached eggs.
Gently fry the onion and garlic in a frying pan with a dash of extra-virgin olive oil until golden brown, then add the bacon and cook for a couple of minutes more over a medium heat. Add the spinach, salt and pepper and cook for a few more minutes.
Add the rice to the frying pan, followed by the pine nuts and raisins. Cook for a few more minutes over a low heat to bind all the flavours together. Serve as 4 individual portions with a poached egg on top.
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